Side Pannel
Jicama-Pea Salad
Ingredients List
- 1 1/2 c Peeled, diced jicama
- 3/4 c Seasoned rice vinegar
- 1 1/2 lb Unshelled peas; or 1 pkg.
- 10 oz. frozen tiny peas,
- Thawed
- 1/4 c Finely chopped fresh mint
- 8 to 16 large butter lettuce
- Leaves, rinsed and crisped
- Mint sprigs
Directions
In a bowl, combine jicama and vinegar; let stand for at least 15 minutes or
up to 5 hours. If using fresh peas, shell them; you need 2 cups. In a 2- to
3-quart pan, cook shelled peas in about 1 inch of boiling water; uncovered,
stirring occasionally, just until peas are bright green and heated through
(2 to 3 minutes). Drain, immerse in cold water until cool, and drain again.
( Don't cook frozen peas.) Mix peas and chopped mint into jicama mixture.
To serve, use a slotted spoon to ladle salad equally onto 8 lettuce-lined
plates. Garnish with mint sprigs. Spoon any extra dressing over salads, if
desired.
up to 5 hours. If using fresh peas, shell them; you need 2 cups. In a 2- to
3-quart pan, cook shelled peas in about 1 inch of boiling water; uncovered,
stirring occasionally, just until peas are bright green and heated through
(2 to 3 minutes). Drain, immerse in cold water until cool, and drain again.
( Don't cook frozen peas.) Mix peas and chopped mint into jicama mixture.
To serve, use a slotted spoon to ladle salad equally onto 8 lettuce-lined
plates. Garnish with mint sprigs. Spoon any extra dressing over salads, if
desired.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
